Greek Chicken Thighs + Butter Bean Sheet Pan Meal
Ingredients
The chicken and marinade
-
6
pieces
bone-in skin-on chicken thighs
-
3
tbsp
olive oil
-
¾
cup
plain Greek yogurt
-
½
juice of a lemon
lemon juice
-
2
tsp
salt
-
½
tsp
pepper
-
1
tbsp
dried oregano
The sheet pan ingredients
-
10-12
pieces
baby, fingerling or cream potatoes (halved)
-
20
cloves
small garlic cloves (smashed)
-
14
oz
can butter beans (drained and rinsed)
-
½
cup
pitted green olives
-
½
cup
artichoke hearts (halved)
-
2
tbsp
olive oil
-
1
tsp
salt
-
½
tsp
pepper
Toppings
-
1
cup
baby tomatoes (halved or quartered)
-
1
cup
cubes of feta cheese
-
to taste
minced fresh dill
Instructions
- Prepare the marinade by whisking together olive oil, Greek yogurt, lemon juice, salt, pepper, and oregano.
- Add chicken thighs to the marinade and refrigerate for 30 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On the baking sheet, combine halved potatoes, butter beans, garlic, olives, and artichokes. Drizzle with olive oil, salt, and pepper, then toss to coat.
- Nestle the marinated chicken among the vegetables on the baking sheet.
- Roast for 35-45 minutes until the chicken reaches an internal temperature of 165°F.
- If desired, broil for a few minutes to crisp the chicken skin and potatoes.
- Add halved tomatoes and feta cheese to the pan, then garnish with dill before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
559
Total fat
26.8g
Total carbohydrates
38.5g
Total protein
42.9g
Sodium
1755.4mg
Cholesterol
166.9mg
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